ILLINOIS FINEST COOKING

The Immanuel Lutheran Church of Richton Park, Illinois submits its 150th anniversary cookbook filled with 192 pages of delicious recipes. The book is hard-backed, three-ring-binder style and sells for $10, plus $3 for shipping and handling. Send orders to the Immanuel Lutheran Church, 4800 Sauk Trail, Richton Park, 1L 60471, or contact Vi Batterman at (708) 534-8660.

Creamy Sweet Potatoes
Jeane Schultz

5 lbs. sweet potatoes, peeled and cooked
4 eggs, lightly beaten
1/2 C. orange juice
1/2 C. butter or margarine, softened
1/2 C. sugar
1 tsp. vanilla extract
1/2 tsp. ground nutmeg
Dash of salt
Miniature marshmallows

In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt. Mix well. Transfer to a greased 3-quart baking dish. Rake at 350° for 35-40 minutes or until set. Top with marshmallows; return to the oven until they just begin to puff and melt, about 5-10 minutes. Yeild: 10-12 servings. Can be made the night before, then baked the day served.

Fudge
Norma Batterman

2/3 C. Carnation milk
1-2/3 C. sugar
1/2 tsp. salt
1-1/2 C. marshmallows
1-1/2 C. semi-sweet chocolate
chips
1 tsp. vanilla
1/2 C. nuts, chopped (opt.)

In a saucepan, combine milk, sugar and salt. Stir constantly over low heat until it boils. Cook for 5 minutes, still stirring. Remove from heat and add marshmallows, chocolate pieces, vanilla and nuts. Stir until marshmallows and chocolate chips melt. Pour in a buttered pan; let cool.

Holiday Rum Cake
Enola Matson

1 (18-1/2-oz.) pkg. yellow cake mix
1 (3-1/4-oz.) pkg. instant vanilla pudding
1/2 C. cold water
1/2 C. dark rum
1/2 C. pecans or walnuts, chopped
4 eggs
1/2 C. Wesson oil

Glaze:

4 tsp. oleo
2 T. water
1/2 C. granulated sugar
1/4 C. dark rum

Preheat oven to 325°. Grease and flour a 10-inch tube pan or 12-cup bundt pan. Sprinkle nuts over the bottom of the pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on a serving plate. Glaze: Melt oleo in a saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat, stir in rum. Prick the top of the cake. Drizzle and smooth glaze evenly over the top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is used up.

Peanut Butter Kiss Cookies
Sandy Stork

1-3/4 C. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 C. brown sugar
1/2 C. margarine
1/2 C. sugar
1/2 C. peanut butter
l egg
2 T. milk
1 tsp. vanilla
48 Hershey's Kisses

Combine all ingredients except Kisses. Mix on a low speed until dough forms. Shape dough into small balls. Roll balls in sugar and place on an ungreased cookie sheet. Bake at 375° for 10-12 minutes. Press a Kiss into the center and let cool on the cookie sheet for 1 minute.

Apple Walnut Stuffing
Marian Woycheese

1 C. onion, chopped
1/2 C. butter
1 qt. McIntosh apples, cored and chopped
1 C. celery, chopped
1 pkg. Brownberry's sage and onion croutons
1/2 C. golden raisins
1/2 C. fresh parsley, snipped
1 egg
1 sm. bag walnuts, chopped
1/4 C. apple cider
1-1/2 tsp. poultry seasoning
Salt and pepper, to taste

Saute onion in butter on medium heat until transparent. Stir in apples and celery. Simmer uncovered, stir occasionally for 5 minutes. Remove from heat. Add other ingredients. This can be made the day before.

Illinois Country Cooks Cookbook would make
a great Christmas Gift! Order yours today!

22 ILLINOIS COUNTRY LIVING www.aiec.coop

The Collinsville Rebekah Lodge No. 154 submits its cookbook filled with 99 pages of appetizing recipes. The book is soft-backed and comb-bound and sells for $5, which includes shipping and handling. To order, contact Cinday Hays, 7510 Haas Hills Lane, Belleville, IL 62223. Make checks payable to Collinsville Rebekah Lodge #154.

Butternut Squash Bake
Marge Norwine

Squash:

1/3 C. butter or oleo, softened
Scant 3/4 C. sugar
2 eggs
1 C. (5-oz.) evaporated milk
1 tsp. vanilla extract
2 C. mashed cooked butternut squash

Topping:

1/2 C. crisp rice cereal
1/4 C. packed brown sugar
1/4 C. pecans, chopped
2 T. butter or oleo, melted

Cut the squash in half, seed and cook in microwave. In a mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into a greased 11x7x2-inch baking pan. Bake uncovered at 350° for 45 minutes or until almost set. Combine topping ingredients, sprinkle over casserole. Return to oven for 5 to 10 minutes or until bubbly. Yield 6 to 8 servings.

Puppy Chow
Lala Boroski

8 C. Rice Chex
1-1/2 C. powdered sugar
1 C. creamy peanut butter
1 C. chocolate chips

Melt peanut butter, margarine and chocolate chips in the microwave on high for 4-5 minutes. Pour over Rice Chex, mix to cover completely. Put powdered sugar in a brown grocery hag, add Chex Mix and shake lightly. Pour out on cookie sheets to dry. Store in tins.

Angel Biscuits
Lousie Parker

1 pkg. yeast, dissolved in 1/2 C. warm water
5 C. flour, unsifted
2 tsp. salt (or less)
1 tsp. baking soda
5 tsp. baking powder
3 T. sugar
3/4 C. oil
2 C. buttermilk

Mix flour, salt, baking soda, baking powder and sugar in a large bowl. Add milk, oil and yeast to flour mixture. Mix until dough stiffens. Cover in an air-right howl and refrigerate for 24 hours. Knead lightly and roll to a 1/2-inch thick on a floured surface. Cut with a biscuit cutter. Bake in a 400° oven for 12-20 minutes or until brown. Can store dough in refrigerator for up to one week.

Corn Casserole
Gail Ann Adams

3 eggs, beaten
1 C. sour cream
1 pkg. corn muffin mix
1 stick butter, melted
3-4 C. whole kernel corn Shredded cheese

Mix eggs, sour cream, corn muffin mix, butter and corn together. Bake in a 350° oven for 40 minutes. Top with cheese and bake and additional 10 minutes.

Pepermint Stick Pie

4-1/2 C. rice cereal
1 C. (6-oz.) semi-sweet chocolate chips, melted
2 qts. peppermint stick ice cream, softened
Chocolate syrup Crushed peppermint candies

Combine cereal and chocolate, mix well. Pressing into the bottom and up the sides of an ungreased 10-inch pie pan. Freeze 5 minutes. Spoon ice cream into crust. Freeze until ready to serve. Top with chocolate syrup and candies.

Sugar Cookies
Ann Bosslet

3 C. flour
1 C.sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
1 C. margarine, softened
1 egg
2 T. milk
1-1/2 tsp. vanilla

Frosting:

1 (3-oz.) pkg. softened cream cheese
2 T sour cream
3 C. powdered sugar, sifted
Food coloring

Mix margarine, flour, sugar, baking powder and salt together. Beat egg with milk and vanilla. Add to flour mixture. Roll into a ball and wrap between wax paper and chill for 1 hour. When ready to make your cookies, roll a handful of dough between 2 floured sheets of wax paper. Bake at 350° for 5-7 minutes. Frosting: Mix cream cheese with sour cream and powdered sugar. Tint with food coloring.

Pecan Fudge Pie

1-1/4 C. light corn syrup
1/2 C. sugar
1/3 C. baking cocoa
1/2 C. flour
3 eggs
3 T. butter, softened
1-1/2 tsp. vanilla
1 C. pecans, chopped
1 (9-inch) pie shell

In a large mixing bowl, heat together all ingredients except pie shell and nuts. When smooth, add nuts. Pour into pie shell and bake at 350° for 55-60 minutes or until set. Cool. Serve with Cool Whip if desired.

Corection:

The Taste and See cookbook featured in the November issue can be ordered by contacting Peggy Fitch at fitch@hcis.net.

DECEMBER 2002 ILLINOIS COUNTRY LIVING 23